Classic Normandy Apple Tart
This classic Normandy apple tart combines tender, cinnamon-spiced apples with a rich, creamy custard in a buttery pastry crust. A splash of Calvados, the region’s famous apple brandy, and a layer of ground hazelnuts add extra flavor. Serve slightly warm with vanilla sauce or whipped cream for a delicious French dessert.
Ingredients
- 20 grams sugar granulated
- 1 pinch salt
- 240 grams all-purpose flour
- 120 grams butter semi soft cubes
- 60 grams cold water
- flour all-purpose, for dusting
FOR FILLING
- 3-4 apples tart, baking apples, granny smith
- 150 grams sugar granulated
- 2 pinches cinnamon powder
- 100 milliliters heavy cream 35%
- 15 ml Calvados as preferred
- 1 egg
- 30 grams flour all-purpose
- 10 grams hazelnuts ground
Instructions
Prepare the pastry crust:
- In a large bowl, rub the butter into the flour with your fingertips until the mixture resembles coarse crumbs.
- Dissolve the sugar and salt in the cold water. Gradually add the water to the flour and butter mixture, mixing gently until the dough just comes together. If the dough feels too dry, add a little more water, 1 teaspoon at a time. Avoid overworking the dough, as this can make the pastry tough.
- Cover the dough and refrigerate for at least 1 hour.
- On a lightly floured surface, roll out the dough to approximately ½ inch (1–1.5 cm) thick.
- Grease and lightly flour a tart pan, then carefully transfer the dough to the pan. Gently press it into the bottom and sides, trimming off any excess dough.
- Prick the bottom of the crust with a fork to prevent air bubbles from forming during baking.
Prepare the apple filling
- Preheat the oven to 300°F (150°C).
- Sprinkle the ground hazelnuts evenly over the bottom of the tart crust.
- Peel and core the apples, then cut each into 6–8 wedges, depending on their size. Toss with half the sugar (75 g) and the cinnamon, and let stand for about 15 minutes.
- Bake for approximately 15 minutes, or until the apples begin to soften. Remove from the oven and allow to cool slightly.
- Meanwhile, increase the oven temperature to 350°F (180°C).
- In a bowl, beat the egg and remaining sugar (75 g) until pale and foamy. Add the flour and whisk until smooth and free of lumps. Stir in the heavy cream, followed by the Calvados, if using.
- Pour the custard mixture over the apples, filling the tart until the custard reaches approximately two-thirds of the way up the apple wedges.
- Bake for 15 minutes, then sprinkle a little extra sugar over the top. Return to the oven for another 15 minutes, or until the apples are tender, the custard is set, and the top is golden brown and lightly caramelized.
- Carefully remove the tart from the pan and transfer it to a wire rack to cool. Serve slightly warm, ideally with vanilla sauce or whipped cream.
Notes
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